20 replies to this topic

[Propaganda_of_the_Deed]

So I just made one of specialities which is a Moroccan dish called Tajine (also spelt Tagine) - which is the name of both the dish and the actual clay pot it is cooked in. The most common variant is made with chicken as in the pictures, but also can be done with redmeat and fish too.

The sauce is such an explosion of flavours, because not only does it consist of this blend of spices called Ras el 7anout (normally made up of 30 different spices), with other seasonings like paprika, cumin and saffron - Moroccan saffron is the best saffron, not Iranian (take that IRI camp!), but it also has green olives and slices of lemon (it sounds sickly, but the lemon is cooked properly so it is very much edible) which infuse into the sauce, giving it both a tangy yet mildly spicy taste along with the heavily seasoned chicken - it is consumed with bread as are most Moroccan dishes.

The best kinds of tagine are those cooked for a couple or even more hours on a low flame.

Picture quality isn' the best took it with my fone, but you get the idea.

Now please wiminz, do not flood my inbox with marriage enquiries, I know guys with awesome culinary skills is a rare commodity n all.

[Wahdat]

.... you have golden colored/plated appliances?

[Ali_Hussain]

Propaganda_of_the_Deed, on 21 April 2012 - 01:13 PM, said:

Now please wiminz, do not flood my inbox with marriage enquiries, I know guys with awesome culinary skills is a rare commodity n all.

I think you'll find that isn't true, a lot of guys are very good at cooking, but you'll most women no longer take much interest in cooking, and the younger generations are not good at it.

[Shia_Debater]

Nice, but Al-Mufeed is and will always be King Chef !

[Kamranistan]

I can't cook at all. But niceeeeeeeeee

[Propaganda_of_the_Deed]

Man I'm stuffed. Alhamdulillah.

[Goku]

For a second, I thought your pot was flipped over lol.

[doobybrother]

Nice.
Looks a little like the dish aloo gosht that we have in Pakistan.

[Propaganda_of_the_Deed]

Yeah I put plenty of aloos in it too.

[ImAli]

Would you mind sharing your recipe please? I am looking for something new to cook .

[Propaganda_of_the_Deed]

I've seen a recipes few online, but the ingredients may vary slightly. I learnt how to make tajine when I was in Morocco from observation pretty much.

I'll give you a rundown on it

Start with seasoning the chicken (get a whole one cut in pieces), this is after squeezing lemon over it.

I do this with the Ras el 7anout spice - not sure if it is available where you're at, if not look up ingredients for that online and you can put it together yourself, there isn't one set of ingredients as it varies from shop to shop in Morocco. Ras el 7anout in Morrocan dialect means "top of the shop".

Then get a large pot, it is better to use a clay one but a ceramic one will do. Add olive oil, I don't measure, but be very generous with it, as it does make a bulk of the sauce.

Then add loads of chopped onions for the base. While this is cooking on a medium flame, add a little ras el 7anout, a little tomatoe puree and some garlic too. After a while start adding the chicken pieces and place them around evenly.

Next, you add loadssss of seasoning, start scattering ras el 7anout with your hands all over the chicken, and then add cumin and paprika and any other seasonings you like. Add a few sticks of cinnamon too.

After that start slicing lemons in quarters, I personally love the taste and contribution of cooked lemons, so I cut up 2 large lemons and place them around, sometimes I may add sliced limes too.

Add sliced potatoes, you can add a few sliced mushrooms, tomatoes and carrots, they're always a nice addition.

Lastly add a generous amount of green olives, and finish off with a some saffron here and there.

Put the lid on and leave it to cook on a low flame for about 2 hours, every now and then with a spoon pour the sauce on top of the chicken and move it around a little. You can then turn off the flame and let it cook with the lid on for another 15min- half and hour.

I like it with Turkish bread, but I'm sure your libnani khubz would be fine with it too.

And that's pretty much it.

Enjoy.


Maybe put up some pics up too once you've done it.

Edited by Propaganda_of_the_Deed, 21 April 2012 - 03:36 PM.

[Ruq]

mm i love tagine paste, but never made the dish. Looks most delectable though well done

[Propaganda_of_the_Deed]

Cheers. Not heard of tagine paste before. I did add this chilli paste to it from Tunisia known as Harissa.

[Gypsy]

ImAli, on 21 April 2012 - 02:53 PM, said:

Would you mind sharing your recipe please? I am looking for something new to cook .

Why just recipe?

Hey man, why you not invite us over to your home? Or at least send a bowl over to us.

[Propaganda_of_the_Deed]

Just had leftovers from yesterday, tastes even more potent

[Allahuakbar]

Propaganda_of_the_Deed, on 21 April 2012 - 01:13 PM, said:

Now please wiminz, do not flood my inbox with marriage enquiries, I know guys with awesome culinary skills is a rare commodity n all.

Not only that but your stove is clean...

[Fink]

what in the world is that?

[Propaganda_of_the_Deed]

Tajine.

[Ruq]

The pot is on my list after 'pizza stone'.

[Propaganda_of_the_Deed]

Did you make it yet Im Ali?

Btw Om Ali is a name of a lovely Egyptian dessert.

It's like bread and butter pudding usually with a bit of ice cream and also with pistachios and almond sprinkled on top. The best one I had was in Alexandria.

Edited by Propaganda_of_the_Deed, 23 April 2012 - 07:37 PM.

[ImAli]

nope...today I made lubya

As soon as I get the pot